Fried Chickpeas - cooking recipe

Ingredients

2 (32 ounce) cans low sodium chicken broth
2 whole carrots, peeled
1 onion, quartered
1 bunch parsley stems
1 tablespoon whole coriander seed, crushed
4 cups dried garbanzo beans
2 teaspoons paprika
2 teaspoons fine sea salt
1/2 teaspoon ground coriander
4 cups vegetable oil
2 teaspoons cilantro, finely minced

Preparation

Soak the chickpeas: Combine the broth, carrots, and onion in a large Dutch oven. Place parsley stems and crushed coriander seeds in a piece of cheesecloth, tie with kitchen twine, and add to the broth. Add the chickpeas and bring to a boil over high heat. Remove from heat and let soak until tender-about 1 hour. Remove and discard the carrots, onion, and spice bag. Drain chickpeas and dry well on paper towels.
Make spice mix: Combine the paprika, salt, and ground coriander in a small bowl and set aside.
Fry the chickpeas: Heat oil in a large saucepan to 375\u00b0F In small batches, fry chickpeas until they are golden brown and crisp on the outside-about 5 minutes. Drain chickpeas on paper towels and toss with the spice mixture while still warm. Place chickpeas in a bowl and toss with minced cilantro before serving. Serve warm or room temperature.